| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Potatoes, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | Potatoes |
| 1 | tb | Olive oil |
| 1 | tb | Paprika |
| 1 | ts | Ground cumin |
| Salt; to taste |
INSTRUCTIONS
1. Preheat the oven to 425 F. 2. Wash the potatoes well and peel, if you wish. In a large bowl, stir together the olive oil, paprika, and cumin and set aside. Cut the potatoes lengthwise into slices no thicker than 1/2 inch. Then cut through the stacked slices to make 1/2-inch-wide strips. Toss the potatoes in the oil and spices until well coated. Arrange the potatoes in a singles layer on a baking sheet prepared with cooking spray or lightly oiled. Bake 45 to 60 minutes, stirring occasionally, until the fries are golden and crisp. Sprinkle with salt to taste and serve. Variations: For Sweet Potato Oven "Fries," replace the white potatoes with 2 pounds of sweet potatoes (about 2 large sweet potatoes) and bake 25 to 40 minutes. Recipe by: Moosewood Restaurant Low-Fat Favorites Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@his.com> on May 20, 1998
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